Spicy Ethiopian Lentil Soup with Niter Kibbeh
Recipe type: Butter
Cuisine: Ethiopian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 1 pound unsalted butter
  • 1 cup onion, diced
  • 2 garlic cloves, minced
  • 2-inch piece ginger, minced
  • 2-inch cinnamon stick
  • 1 teaspoon ground fenugreek
  • 3 cloves, whole
  • 1 teaspoon cardamom seeds
  • ½ teaspoon turmeric
  1. Cut the butter into 1-inch pieces and place in a medium saucepan
  2. Melt the butter over medium heat
  3. When the butter is foamy white on top, add the remaining ingredients and mix well
  4. Turn the heat down to low and let the mixture simmer untouched for about 45 minutes
  5. Eventually, the solids will collect on the bottom of the saucepan
  6. Line a colander with four folds of wet cheesecloth and pour the mixture through it into a heat-proof bowl or saucepan
  7. The liquid should be clear and free of any solids. If not, pour through cheesecloth again.
  8. Discard the solids and cheesecloth
  9. Allow the liquid to cool; then transfer to a clean jar – you will get about 2 cups of Niter Kibbeh
  10. When refrigerated, the Niter Kebbeh will become solid and is good for about 3 months
Recipe by eSoupRecipes at https://esouprecipes.com/spicy-ethiopian-lentil-soup-with-niter-kibbeh